1/4 cup semisweet chocolate chips
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 3/4 cups granulated sugar
5 large eggs, room temperature
2 1/4 cups sifted all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon instant coffee powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups buttermilk, room temperature
1 tablespoon vanilla extract
For icing:
3/4 cup chopped raw pecans
3/4 cup evaporated milk
4 tablespoons unsalted butter
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large egg yolks
1 1/2 cups sweetened coconut flakes
1 teaspoon vanilla extract
For cake: Preheat your oven to 325-degrees F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice. Pour the chocolate chips into a medium microwave-safe bowl. Microwave on high for 15 seconds at a time, stirring after each heating interval, until the chocolate is melted. In the bowl of your stand mixer fitted with the whisk attachment, beat butter for 2 minutes on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add eggs one at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat. Add cocoa powder, coffee powder, baking powder, and salt. Lastly, add the melted chocolate, buttermilk, and vanilla extract. Make sure the chocolate cools slightly so as to not curdle the buttermilk. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful to not overmix. Pour the batter into the prepared pan and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check frequently to make sure you do not overbake the cake. Reduce oven to 275-degrees F after removing the cake. Let cake cool in pan on a wire rack for 10 minutes; invert onto a serving plate. Let cool to room temperature. Lightly cover cake with foil or plastic wrap so it does not dry out. For icing: Line a baking sheet with parchment paper. Add the pecans in 1 layer and bake for 10 to 12 minutes, until lightly toasted. In a medium saucepan over medium heat, add the evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Whisk constantly until the mixture has melted together. Continue to cook, whisking occasionally, for about 12 to 15 minutes, or until the mixture bubbles, turns a light amber color, and is thick enough to slightly coat the back of a spoon. Remove from the heat and stir in the coconut, vanilla extract, and toasted pecans. Drizzle the icing over the top of the cake. Serve at room temperature.